| 1 | Mix first 6 ingrediants together by hand or with blender until blended. |
| 2 | Mix in peanut butter.line jelly roll pan with wax paper(i used foil and it worked fine) roll teaspoons of filling into ?inch balls(i used my hands to do this--it wasn"t sticky at all... |
| 3 | More creamy. |
| 4 | And make the balls on the small side...they seem to taste better that way). |
| 5 | Place on lined pan...refrigerate for at least 2 hours. |
| 6 | melt chips and shortening together on stove (i use the microwave for 2 minutes on high). |
| 7 | Use a toothpick to dip into melted mixture). |
| 8 | I dump about 10 balls into chocolate, roll around with a spoon and lift them out with the toothpick-- before chocolate sets, decorate with colored sugar, non-pareils etc. |
| 9 | Refrigerate 10-15 minutes to set chocolate. |
| 10 | Remove from paper or foil. |
| 11 | Store in airtight container in refrigerator for up to 2 weeks. |
| 12 | Yields: 60 little balls. |
